In medium bowl, whisk together the gluten free flour and salt. Set aside.

Add the butter and granulated sugar to the bowl of a stand mixer. Cream together until light and fluffy.

Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using).

Add the dry ingredients and mix well until combined, scraping down the bowl as necessary.

Place the dough on a large piece of plastic wrap (about 18 inches long) and roll into a log. Dough log should be about 14 inches long and 1 1/2 inches wide. Wrap the dough in the plastic wrap and chill for 4-6 hours (or overnight) until firm. 

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicon baking mat. Use a sharp knife to slice the cookies - you should get about 48. Use your hands to form back into a circle if necessary. Bake the cookies, 18 at a time on the baking sheet and bake in batches. Keep cookies refrigerated or frozen until ready to bake.

Bake at for 8-12 minutes until done - cookies will no longer be shiny and will be ever so slightly golden on the edges. Do not brown! Cool on the baking sheet for 5 minutes before cooling compltely on a wire rack. Repeat baking process for the remainder of the cookies.

When the cookies are cooled, melt the chocolate chips and coconut oil at 50% power for 1 minute. Stir really well then melt at 50% power in 20 second intervals until melted - stirring after each round of heating.

Dip or drizzle cookies with melted chocolate and place on a wax paper lined baking sheet. Cool until the chocolate is set. Store in an airtight container up to 3 days or freeze.